Results 341 to 350 of about 513,313 (409)

Antioxidant Potential of Natural Extract of <i>Ginkgo biloba</i> L. in Relation to Chorioallantoic Membrane (CAM) Vessels of Chicken Embryo. [PDF]

Life (Basel)
Bačkorová M, Petruľová V, Petrovová E.   +2 more
europepmc   +1 more source

Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage

Future Postharvest and Food, EarlyView.
Addition of avocado seed extract and powder in palm and soybean oils, and their 50:50 and 60:40 blends, respectively, at concentrations of 1000 and 2000 ppm significantly extend their shelf‐life during accelerated storage at 65°C for 20 days.
Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe‐Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Effects of CSN1/CSN2 Mutants in Flavonoid Metabolism on Rice (<i>Oryza sativa</i> L.). [PDF]

Int J Mol Sci
Yu X, Yue W, Jia X, Zeng H, Liu Y, Xu M, Wu M, Guo L.   +7 more
europepmc   +1 more source

Optimizing Haskap Berry (Lonicera caerulea) Storage Conditions and Monitoring Antioxidant Systems

Future Postharvest and Food, EarlyView.
Haskap is an emerging crop with a short shelf life, and optimal storage practices remain undefined. This study shows that storage at 0°C best preserves haskap quality by reducing weight loss and enhancing antioxidant systems, including elevated phenols, flavonoids, anthocyanins, and antioxidant enzyme activity compared to 4°C and 8°C.
Ernesto Alonso Lagarda‐Clark, Charles Goulet, Arturo Duarte‐Sierra   +2 more
wiley   +1 more source

Transcriptomic Analysis of <i>Broussonetia papyrifera</i> Fruit Under Manganese Stress and Mining of Flavonoid Synthesis Genes. [PDF]

Plants (Basel)
Hu Z, Tang Y, Zhang J, Li T, Wang Y, Huang Y, Zhao Y, Yang G, Xu Z.   +8 more
europepmc   +1 more source

Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat‐Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment

Future Postharvest and Food, EarlyView.
ABSTRACT Two key sustainable strategies to ensure food and health security are alternative food sourcing and by‐products valorization. Hence, this study aimed at producing cookies with potential blood‐glucose reducing properties by a partial replacement of wheat flour (W) with tigernuts (T) and pre‐treated cocoa bean shell (C) using optimal mixture ...
Amarachi Precious Peter, Olusola Samuel Jolayemi, Durosimi Yisa, Johnson Oluwadamilare Olorunnusi, Felicia Itunnu Wole‐Alo   +4 more
wiley   +1 more source

<i>AcMYB176</i>-Regulated <i>AcCHS5</i> Enhances Salt Tolerance in <i>Areca catechu</i> by Modulating Flavonoid Biosynthesis and Reactive Oxygen Species Scavenging. [PDF]

Int J Mol Sci
Jiang Y, Khan NM, Ali A, Zhou G, Zhou Y, Li P, Wan Y.   +6 more
europepmc   +1 more source

In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By‐Products

Future Postharvest and Food, EarlyView.
ABSTRACT Valorizing agro by‐products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet.
Olusola Samuel Jolayemi, Durosimi Yisa, Shukurat Abolore Ismaila, Oluwapelumi Esther Foluso, Modesola Dorcas Boboye   +4 more
wiley   +1 more source

Research Progress on the Structure-activity Relationship and Mechanism of Flavonoid Derivatives in the Treatment of Lung Cancer. [PDF]

Molecules
Yao J, Zhu F, Feng Y, Gu C, Wang T, Li X, Yang H, Hu X, Bonnet PA, Meng X.   +9 more
europepmc   +1 more source

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

Future Postharvest and Food, EarlyView.
Different cooking methods (pan‐frying with oil and pan‐frying without oil) will affect the flavor and nutrition of chili fruit. Pan‐frying with oil diminishes the original flavor and nutritional value of peppers, whereas pan‐frying without oil enhances the nutritional quality and preserves the freshness of peppers.
Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng   +9 more
wiley   +1 more source